Elk Salami Recipes

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ELK SALAMI



Elk Salami image

From "The Washington Cookbook" published in 1982. Not tried by me but posted in response to a request in the Wild Game Forum. Serving size is completely approximate.

Provided by ladypit

Categories     Elk

Time P1DT20m

Yield 3-5 rolls of salami

Number Of Ingredients 9

4 lbs elk meat, ground
1 lb pork, ground
2 cups water
1 tablespoon liquid smoke
1 1/2 teaspoons garlic salt
1/2 teaspoon mustard seeds
1 teaspoon onion salt
6 tablespoons meat curing salt
1/4 teaspoon pepper

Steps:

  • Combine the ground elk and pork.
  • Combine the liquid smoke and water and add to the ground meat mixture. Mix well.
  • In a small bowl combine the rest of the ingredients. Using your hands, add the spice mixture to the meat mixture. Mix well.
  • Shape the meat into rolls about 2.5 inches in diameter. Wrap each roll in foil (heavy duty foil), closing tightly down the center and on the ends.
  • Refrigerate for 24 hours.
  • Using a fork, make holes through the foil 1 inch apart on the bottom of the foil opposite the fold.
  • Preheat the oven to 325 degrees.
  • Put a rack in a large shallow pan. Place the foil wrapped logs on the rack.
  • On the bottom rack of the oven place a pan of hot water to create steam.
  • Put the pan of meat on the middle shelf at the center of the oven.
  • Bake for 2 hours.
  • Remove the foil and put the meat rolls on the rack to drain and cool. The meat will still be fairly pink both on the outside and inside.
  • When cool, wrap again in foil. Can be kept in the refrigerator for about 10 days or in the freezer for about 1 month.

Nutrition Facts : Calories 323.4, Fat 14.8, SaturatedFat 5.2, Cholesterol 130, Sodium 92.4, Carbohydrate 0.3, Fiber 0.1, Protein 44.4

EASY VENISON SALAMI



Easy Venison Salami image

This is a very good venison salami. I found the recipe on freevenisonrecipes.com. They have many recipes that look good

Provided by Ann McCue

Categories     Other Side Dishes

Number Of Ingredients 12

3 lb ground venison
1 lb ground pork (we use pork butt roasts when we grind to add to our venison hamburger)
4 Tbsp mortons tender curing salt
2 tsp onion powder
2 tsp minced garlic (dry)
2 tsp minced onion (dry)
2 tsp peppercorns, coarsely ground
2 tsp paparika
2 tsp yellow mustard seed
2 c water
heavy duty aluminum foil
large cookie or baking sheet

Steps:

  • 1. Combine all ingredents in a large bowl and mix well. Then cover and place in the refrigerator for 24 hours
  • 2. Remove from the refrige and knead like you would bread dough for 4 or 5 minutes. Cover and return to the fridge for another 24 hours
  • 3. remove from fridge and once again knead the meat mixture for 4 or 5 minutes. return to fridge to chill for 30 minutes
  • 4. preheat oven to 250 degrees. Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter
  • 5. place each log in the center of a piece of tin foil enough to wrap around the log and crimp at each end.
  • 6. Place the wrapped loaves on a foil-covered large cookie sheet. Bake in the pre-heated oven for 3 hours, turn the logs over and bake for another 3 hours. or until meat thermometer gives a internal temp of 162 degrees
  • 7. Remove from the oven, unwrap the salami logs and place on paper towels to drain and absorb any excess grease. Once drained place logs in the fefrigerator to chill overnight. ENJOY

ELK SAUSAGE



Elk Sausage image

Provided by Food Network

Categories     main-dish

Yield approximately 30 to 40 serving

Number Of Ingredients 14

4 to 6 pounds elk meat, well-trimmed (or other venison)
2 to 3 pounds pork fat, well-trimmed (2-1 ratio meat to fat)
1 tablespoon dry thyme
1 tablespoon dry oregano
1 tablespoon dry sage
2 tablespoons salt
1 cup finely chopped onion
1/2 cup finely chopped garlic
1/2 cup crushed red chili pepper flakes, (optional)
1 to 2 cups roasted, peeled, and diced green chili peppers (optional)
Sun-dried tomatoes (optional)
Additional garlic (optional)
10 to 15 feet sausage casing
1/2 cup maple syrup (for breakfast sausage - optional)

Steps:

  • Grind each meat separately then mix together. It is best if you grind the meat when it is very cold. Mix the ground meat together with all the seasonings. Form into small patties. Saute a small piece and test for taste. You may need to adjust the spices. Next, place a length (10 to 15 feet) of sausage casing on a sausage horn and force mixture into casing. Twist sausages in alternating directions to create 6 to 8-inch long sausages. If well protected, finished sausages can be frozen in a non-frost free freezer for up to a year. The sausages can be cooked directly on a grill or sauteed in a pan. For best results, boil sausages first and finish on grill or pan. Can serve with maple syrup.

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